cashew butter (90g cashews soaked in cold water overnight)
(60g) plain tortilla wraps
4 x 10"
To make the cashew butter, blend raw soaked cashews a little water, ¾ of the salt for 15 -20 minutes until it creates a thick creamy consistency.
Prepare all the vegetables into strips and season with lemon, the remaining salt and pepper.
Spread cashew butter on wrap and build layers of all the vegetables and rocket.
Roll the wrap tightly and enjoy!
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.